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Bendakaya Pakodi ~ Okra Pakoda

Bendakaya Pakodi ~ Okra Pakoda

Ingredients :Okra : 20
Besan : 1 cup
Rice Flour : ¼ cup
Red Chilli Powder : 1 tsp
Ginger Garlic Paste : 1 teaspoon ( Optional )
Salt to taste
Oil for deep frying

Method :

Wash and dry the okra, chop them into small pieces. Mix the besan, rice flour, chopped okra, ginger garlic paste, salt and red chilli powder in a wide bowl. Sprinkle very little water and mix well. Heat oil for deep frying. Deep fry the besan coated okra pieces in hot oil until golden brown color. Remove from the oil and serve as a tea time snack or with hot steamed rice and dollop of ghee.

Bendakaya Perugu Pachadi ~ Okra Raita

Ingredients :Chopped Okra : ½ cup
Curd / Yogurt : 1 cup
Finely chopped ginger : 1 tsp
Finely chopped green chillies : 1 tsp
Curry Leaves : 2 sprigs
Mustard Seeds : ¼ tsp
Chana Dal : ¼ tsp
Urad Dal : ¼ tsp
Dried Red chillies : 2
A big pinch of turmeric powder
Salt to taste
Oil : 2 tsp

Method :

Heat two teaspoons of oil in a pan. Add the mustard seeds, urad dal and chana dal let them splutter. When the seeds stop tossing, add the green chillies, red chilli, ginger and curry leaves. Fry for another few seconds and add the okra pieces and turmeric to it and mix well. Fry for a few minutes and close with a lid. Let it cook on a low flame, stirring occasionally. When it's done, switch off the flame and allow it to cool. Combine the okra mixture, salt and curd and mix very well. Serve with hot steamed rice or roti.

Phodnicha Bhaat

Ingredients :Cooked Rice : 2 cups
Onion : 1 medium sized
Roasted Peanuts : ¼ cup
Mustard Seeds : ½ tsp
Cumin Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Finely chopped green chillies : 2
Dry red chillies : 2
Turmeric Powder : ¼ tsp
Red Chilli Powder : ¼ to ½ tsp
Curry Leaves : 2 sprigs
A pinch of hing
Lemon Juice to taste or A teaspoon of Amchur Powder
Salt to taste
Oil : 1 tbsp

Method :

Grind the roasted peanuts into a coarse powder and set aside. Heat a tablespoon of oil in a wok. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter. Then add the hing, finely chopped green chillies, red chillies and curry leaves and fry for a few seconds. Add the chopped onion and fry until light brown color. Now add the cooked rice, turmeric powder, salt, peanuts powder and red chilli powder to it. Mix very well and fry for a few minutes. Then add the lemon juice and switch off the flame. Mix well and serve hot.

Other Names : Phodnicha Bhath, Spicy Tempered Rice

Aamras Recipe - How to make Aamras - Mango Rasayana Recipe

aamras recipe, how to make aam ras, recipe for aamras, indian recipes,
Aamras with Bidari Paratha

If you are looking for more mango recipes then do check Eggless Mango Cake, Mango Tutti Frutti Cake, Mango Wheat Rava Halwa, Mango Cardamom Jam, Mango Milkshake, Mango Lassi, Mango Rabri, Ambe Rasayana, Mango Shikran and Aam Poha.
Aamras / Indian Sweet Mango Sauce Recipe
 
Prep Time: 5 mins    |  Cook time: 0 mins    |  Serves: 3

Author: Hari Chandana P
Cuisine: North Indian
Recipe type: Dessert

Ingredients:

  • 1.5 cup Mango, chopped
  • 2 - 3 tablespoon Sugar or to taste (depends on the sweetness of the mangoes)
  • 2 - 3 tablespoon Milk (optional)
  • ⅛ teaspoon Cardamom Powder

Instructions:

  1. Wash, peel and chop the mangoes.
  2. Add the chopped mangoes to the blender along with milk, sugar and cardamom powder.
  3. Blend until smooth.
  4. Pour the mango puree into small bowls and chill in the refrigerator.
  5. Serve with hot pooris, dosa and roti.



You might also like to check these recipes:

Jonna Pindi Vadiyalu ~ Traditional Jowar Flour Papads

Ingredients :Sorghum Flour / Jowar Flour : 1 cup
Water : 5 cups
Red Chilli Powder : ½ tsp
Salt to taste
A pinch of hing

Method :

Dilute the sorghum flour in 2 cups of water and set aside. Bring the remaining water to boil and add the salt and red chilli powder. Mix well and the diluted flour mixture and let it cook completely. When it's done, add the hing and mix well. Switch off the flame and let it cool completely. Make round shape papads with a spoon on a plastic sheet and let them dry in hot sunshine. When dried well, remove from the sheet and store in a airtight container. Deep fry the sun dried fritters in hot oil before serving.

  • You can also check other Papad recipes here
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Other Names : Jonna Vadiyalu, Sorghum Flour Fryums

Vermicelli Dahi Wada


Ingredients :Urad Dal : 1 cup
Vermicelli : 1 cup
Fresh Curd : 3 cups
Green Chillies : 3
Ginger : small piece
Mustard Seeds : ½ tsp
Cumin Seeds : ½ tsp
Dried Red Chillies : 2
Curry Leaves : 1 Sprig
A pinch of turmeric powder
Salt to taste
Oil

Method :

Wash and soak the urad dal for 2 - 3 hours. Drain and grind the soaked urad dal, ginger and green chillies into a smooth and thick batter with very little water. Keep it aside. Bring 3 cups of water to boil. Add a teaspoon of oil and vermicelli. Cover and cook on medium flame for 2 to 3 minutes. When the vermicelli is cooked, strain and run cold water through it. Combine the cooked vermicelli, salt and urad dal batter and set aside. Heat a teaspoon of oil in a pan. Add the mustard seeds and cumin seeds and let them splutter. Now add the curry leaves and red chillies and fry for few seconds. Switch off the flame and let it cool completely. Combine the tempered ingredients, salt, curd and turmeric powder and keep it aside. Heat oil in a deep frying pan. Apply little water or oil on palm and take lemon size ball of urad dal batter, flatten them a little, make a hole in the middle. Deep fry them in hot oil, till they turn golden brown color. Remove the fried vadas into a cup of water and soak for 10 seconds. Take the vadas out and squeeze the water and put them in curd mixture.

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Other Names : Vermicelli Dahi Vada, Semiya Perugu Vadalu

Vermicelli Bisi Bele Bath with Sambar Powder

Ingredients :Vermicelli : 200 gms
Toor Dal : 100 gms
Drumsticks : 2
Chopped Eggplants : 50 gms
Chopped Onion : 50 gms
Chopped Carrots : 50 gms
Chopped Tomato : 50 gms
Chopped Green Chillies : 4
Tamarind Extract : ½ cup
Sambar Powder : 1 to 2 tsp
Mustard Seeds : 1 tsp
Cumin Seeds : 1 tsp
Dried Red chillies : 2
Cloves : 4 or 5
Cinnamon Stick : small piece
Curry Leaves : 2 sprigs
Coriander Leaves : small bunch
Oil : 1 tbsp
Salt to taste
Red chilli powder to taste

Method :

Bring water to boil. Add a teaspoon of oil and vermicelli. Cover and cook on medium flame for 2 to 3 minutes. When the vermicelli is cooked, strain and run cold water through it. Keep it aside. Wash and cook the toor dal in a pressure cooker for 3 whistles and set aside. Heat oil in a vessel and add the mustard seeds, cumin seeds. When they start to splutter, add the cloves, chopped green chillies, red chillies, hing, cinnamon stick and curry leaves to it and fry for a minute. Then add the all veggies and little water and mix well. Cover with a lid and let it cook completely. Now add the tamarind extract, sambar powder, salt, turmeric powder, red chilli powder, cooked toor dal and a cup of water to it and cook for 8 to 10 minutes. When it's done, add the boiled vermicelli and chopped fresh coriander leaves and mix well. Switch off the flame and serve hot.

Other Names : Vermicelli Bisibele Bath, Semiya Bisi Bele Baath

Aam Poha ~ Beaten Rice with Mango Puree

Ingredients :Chopped Mango : 1 cup
Thick Poha / Beaten Rice : ½ cup
Cardamom Powder : ½ tsp
Sugar to taste
Chopped Almonds for garnish

Method :Wash and drain the thick rice flakes and set aside. Blend the mango pieces, sugar and cardamom powder into a smooth puree. Combine the mango puree and soaked rice flakes and mix well. Set aside for 5 minutes and serve immediately or chill until ready to serve.Garnish with chopped almonds.

  • You can also check other Dessert recipes here
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Other Names : Mamidipandu Atuklu, Poha with Ripe Mango.

Quick Lemony Coconut Chutney for Tifiins

Ingredients :Chopped Fresh Coconut : 1 cup

Green Chillies : 5

Dried red chilli : 1

Mustard Seeds : ¼ tsp

Urad Dal : ¼ tsp

Chana Dal : ¼ ts

Lemon Juice to taste

Salt to taste

A pinch of hing

Few curry leaves

Oil

Method :

Heat a teaspoon of oil in a pan. Add the split green chillies and fry for a minute. Switch off the flame and let it cool completely. Put the chopped coconut, fried green chillies, lemon juice, salt and little water in a blender and grind into a smooth paste. Transfer the chutney into a cup and set aside. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, chana dal and urad dal and let them splutter. When they start to splutter, add the red chilli, hing and curry leaves and fry for few seconds. Add this tadka to the chutney and mix well. Serve with idli, dosa , pongal or upma.

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Mango Custard

Ingredients :Mango pieces : 1 cup
Milk : 1.5 cups
Custard Powder : 1 tbsp
Sugar to taste
Cardamom Powder : ¼ teaspoon (Optional)
Method :Bring a cup of milk to boil. Add the cardamom powder and sugar and allow it to melt. Dissolve the custard powder in remaining cold milk and add it to the boiling milk. Stir it continuously on low flame and cook till the custard thickens. Switch off the flame and allow it to cool. Combine the custard and chopped ripe mango and refrigerate for few hours. Serve cold.

  • You can also check other Sweet recipes here
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Aratikaya Kobbari Pala Koora ~ Plantains In Coconut Gravy

Ingredients :Chopped Plantain : 1 cup
Coconut Shell : 1
Onion : 1
Warm Water : 2 to 3 cups
Ginger garlic paste : 1 tsp
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Curry Leaves : 1 sprig
A pinch of turmeric powder
Dried Red Chillies : 2
Red Chilli powder : 1 tsp
Salt to taste
Oil : 1 tbsp

Method :

Cut the coconut into medium size pieces and grate it finely in a blender. Now add a cup of warm water to it and grind for 2 minutes. Squeeze out the coconut milk and keep aside. Put the coconut pulp back in the grinder and add the another cup of warm water. Grind for 2 minutes and squeeze out the coconut milk. Repeat the same procedure for remaining warm water. Set the coconut milk aside. Heat a tablespoon of oil in a pan and add the mustard seeds, chana dal and urad dal and let them splutter. Now add the curry leaves, red chillies and ginger garlic paste and fry for a few minutes. Add the chopped onion and fry for a minute. Then add the chopped plantain, salt, turmeric powder and coconut milk and mix well. Cover with a lid and let it cook completely. When it's done, add the red chilli powder and mix well. Serve with rice or roti.

I am sending this recipe to Healing Foods - Banana Event, started by Siri

  • You can also check other Curry recipes here
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Bendakaya Gasagasala Vepudu ~ Okra Fry wirh Poppy Seeds

Ingredients :Chopped Okra : 1 cup
Poppy Seeds : 1 to 2 tbsp
Dry Coconut : 1 inch piece
Curry Leaves : 1 sprig
Whole dried red chilli : 4
Mustard seeds : ½ tsp
Chana dal : ½ tsp
Urad dal : ½ tsp
A pinch of turmeric powder
Salt to taste
Oil : 2 tsp

Method :

Dry roast the poppy seeds and red chillies till aromatic or till they change color. Switch off the flame and allow it to cool. Grind the roasted poppy seeds along with coconut into a powder and set aside. Heat oil in a wok and add the mustard seeds, chana dal, urad dal and let them splutter. When the seeds stop popping, add the curry leaves and chopped okra and fry for 2 minutes. Close with a lid and cook on low flame. Stir occasionally. When it's done, add the powdered poppy seeds and salt to it and mix well. Fry for a minute and switch off the heat. Serve hot with steamed rice.